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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Chicken, tortellini and egg noodle soup with carrots, yellow squash, zucchini, mushrooms, and bell pepper.
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Get Swiss Steak Recipe from Food Network
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Get Orecchiette with Turkey Sausage and Broccoli Rabe Recipe from Food Network
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Get Parramatta Pie Recipe from Food Network
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Chef John's savory gravy is perfect over mashed potatoes or rice.
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Traditional dirty rice is so called because of the dark color of chicken livers or giblets. In our version, ground pork acts as the "dirtier".
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Get Spicy Coconut Shrimp Recipe from Food Network
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This classic recipe calls for about half the ingredients as the original, served in Mark Sullivan's San Francisco restaurant, Spruce. To make it at home, streamline the ingredient list to lower the cost.
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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.